- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 8 cups for 2 servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 ribs celery, chopped
3 russet potatoes, peeled and cut into 1" pieces
4 cups low sodium chicken stock
2 cups water
Salt and pepper
1 large head escarole, washed and sliced into 1/2" ribbons
Directions
- In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
- Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
